Safe Facilities and Pest Management Objectives: Pick materials and equipment that are safe for use in foodservice operations Install and maintain equipment Avoid food safety hazards caused by utilities Maintain your facility Handle emergencies Prevent and control pests Instructor Notes Discuss the topic objectives with the class. 9-2

Interior Requirements for a Safe Operation Floors, walls, and ceilings: Materials must be smooth and durable for easier cleaning Must be regularly maintained Instructor Notes Once installed, flooring, walls, and ceilings must be regularly maintained. Replace missing or broken ceiling tiles. Do the same for flooring. Repair all holes in walls. 9-3

Equipment Selection Foodservice equipment must meet these standards if it will come in contact with food: Nonabsorbent, smooth, and corrosion resistant Easy to clean Durable Resistant to damage Instructor Notes Foodservice equipment must meet certain standards if it will come in contact with food. NSF is an organization that creates these national standards. NSF is accredited by the American National Standards Institute (ANSI). NSF/ANSI standards for food equipment require that it be nonabsorbent, smooth, and corrosion resistant. Food equipment must also be easy to clean, durable, and resistant to damage. 9-4

Installing and Maintaining Equipment Floor-mounted equipment must be either: Mounted on legs at least six inches (15 centimeters) high Sealed to a masonry base Instructor Notes Stationary equipment should be easy to clean and easy to clean around. When installing equipment, follow the manufacturer’s recommendations. Also, check with your regulatory authority for requirements. 9-5

Installing and Maintaining Equipment Tabletop equipment should be either: Mounted on legs at least four inches (10 centimeters) high Sealed to the countertop Instructor Notes Stationary equipment should be easy to clean and easy to clean around. When installing equipment, follow the manufacturer’s recommendations. Also, check with your regulatory authority for requirements. 9-6

Installing and Maintaining Equipment Once equipment has been installed: It must be maintained regularly Only qualified people should maintain it Set up a maintenance schedule with your supplier or manufacturer Check equipment regularly to make sure it is working correctly 9-7

Dishwashing Machines Dishwashers must be installed: So they are reachable and conveniently located In a way that keeps utensils, equipment, and other food-contact services from becoming contaminated Following manufacturer’s instructions Instructor Notes Always follow the manufacturer’s instructions when installing, operating, and maintaining dishwashers. 9-8

Dishwashing Machines When selecting dishwashers make sure: The detergents and sanitizers used are approved by the local regulatory authority They have the ability to measure water temperature, water pressure, and cleaning and sanitizing chemical concentration Information about the correct settings is posted on the machine 9-9

Three-Compartment Sinks Purchase sinks large enough to accommodate large equipment and utensils. Instructor Notes You should also have other methods for cleaning these items. 9-10

Handwashing Stations Handwashing stations must be conveniently located and are required in: Restrooms or directly next to them Food-prep areas Service areas Dishwashing areas Handwashing sinks must be used only for handwashing. Instructor Notes Handwashing stations should be put in areas that make it easy for staff to wash their hands often. Make sure these stations work correctly and are well stocked and maintained. They must also be available at all times. Handwashing stations cannot be blocked by portable equipment or stacked full of dirty kitchenware. 9-11

Hot and cold running water Handwashing Stations Handwashing stations must have: Hot and cold running water Soap A way to dry hands Instructor Notes The water must be drinkable and meet temperature and pressure requirements. The soap can be liquid, bar, or powder. Disposable paper towels or a continuous towel system that supplies the user with a clean towel can be used. Hands can also be dried with a hand dryer using either warm air or room-temperature air delivered at high velocity. Garbage containers are required if disposable paper towels are used. A clearly visible sign or poster must tell staff to wash hands before returning to work. The message should be in all languages used by staff in the operation. Some jurisdictions allow the use of automatic handwashing facilities in an operation. Check with your local regulatory authority for more information. Garbage container Signage 9-12

Water and Plumbing Acceptable sources of drinkable water: Approved public water mains Regularly tested and maintained private sources Closed, portable water containers Water transport vehicles Instructor Notes Each regulatory authority establishes standards for water in their jurisdiction. Only water that is drinkable can be used for the preparation of food and come in contact with food-contact surfaces. 9-13

Water and Plumbing Cross-connection: Physical link between safe water and dirty water from Drains Sewers Other wastewater sources Instructor Notes Plumbing that is not installed or maintained correctly can allow drinkable and unsafe water to be mixed. This can cause foodborne-illness outbreaks. Have only licensed plumbers work on the plumbing in your operation. The greatest challenge to water safety comes from cross-connections. A cross-connection is a physical link between safe water and dirty water, which can come from drains, sewers, or other wastewater sources. A cross-connection is dangerous because it can let backflow occur. 9-14

Water and Plumbing Backflow: Backsiphonage: Reverse flow of contaminants through a cross-connection into the drinkable water supply Backsiphonage: A vacuum created in the plumbing system that sucks contaminants back into the water supply Can occur when high water use in one area of the operation creates a vacuum A running hose in a mop bucket can lead to backsiphonage Instructor Notes Backflow can be the result of pressure pushing contaminants back into the water supply. It can also happen when high water use in one area of an operation creates a vacuum in the plumbing system that sucks contaminants back into the water supply. This is called backsiphonage. A running faucet below the flood rim of a sink is an example of a cross-connection that can lead to backsiphonage. A running hose in a mop bucket is another example. 9-15

Water and Plumbing Backflow prevention methods: Vacuum breaker Air gap Instructor Notes The best way to prevent backflow is to avoid creating a cross-connection. Do not attach a hose to a faucet unless a backflow prevention device, such as a vacuum breaker, is attached. A vacuum breaker is a mechanical device that prevents backsiphonage. It does this by closing a check valve and sealing the water supply line shut when water flow is stopped. Other mechanical devices are used to prevent backflow. These include double check valve and reduced pressure zone backflow preventers. These devices include more than one check valve for sealing off the water supply. They also provide a way to determine if the check valves are operational. Backflow prevention devices must be checked periodically to make sure they are working correctly. This work must be done and documented by a trained and certified technician. Always follow local requirements and manufacturer’s recommendations. The only sure way to prevent a backflow is to create an air gap. An air gap is an air space that separates a water supply outlet from a potentially contaminated source. A sink that is correctly designed and installed usually has two air gaps, as shown in the graphic on the slide. One is between the faucet and the flood rim of the sink. The other is between the drainpipe of the sink and the floor drain of the operation. 9-16

Lighting Consider the following when installing and maintaining lighting: Different areas of the facility have different lighting intensity requirements Local jurisdictions usually require prep areas to be brighter than other areas All lights should have shatter-resistant lightbulbs or protective covers Replace burned out bulbs with correct size bulbs Instructor Notes Good lighting makes it easier to clean things in your operation. It also provides a safer environment. Lighting intensity—how bright the lights are in the operation—is usually measured in units called foot-candles or lux. Local jurisdictions usually require prep areas to be brighter than other areas. This allows staff to recognize the condition of food. It also allows staff to identify items that need cleaning. Once the appropriate level of lighting has been installed in each area of the facility, you must monitor it. Replace any bulbs that have burned out. And, make sure they are the correct size. All lights should have shatter-resistant lightbulbs or protective covers. These products prevent broken glass from contaminating food or food-contact surfaces. 9-17

Ventilation Ventilation Ventilation systems: Must be cleaned and maintained to prevent grease and condensation from building up on walls and ceilings Follow manufacturer’s recommendations Meet local regulatory requirements Instructor Notes Ventilation improves the air inside an operation. Ventilation systems must be cleaned and maintained according to manufacturer’s recommendations and/or local regulatory requirements. Ventilation 9-18

Garbage Garbage: Remove from prep areas as quickly as possible Be careful not to contaminate food and food-contact surfaces Clean the inside and outside of containers frequently Clean them away from food-prep and storage areas Instructor Notes Garbage can attract pests and contaminate food, equipment, and utensils if not handled correctly. Staff must be careful when removing garbage so they do not contaminate food or food-contact surfaces. The food handler in the photo has not been careful and may contaminate the prep table. Clean the inside and outside of garbage containers frequently. This will help prevent the contamination of food and food-contact surfaces. It will also reduce odors and pests. Do not clean garbage containers near prep or food-storage areas. 9-19

Garbage Indoor containers must be: Designated storage areas: Leak proof, waterproof, and pest proof Easy to clean Covered when not in use Designated storage areas: Store waste and recyclables separately from food and food-contact surfaces Storage must not create a nuisance or a public health hazard Instructor Notes Containers must be covered when not in use. Waste and recyclables must be stored separately from food and food-contact surfaces. The storage of these items must not create a nuisance or a public health hazard. 9-20

Garbage Outdoor containers must: Be placed on a smooth, durable, nonabsorbent surface Asphalt or concrete Have tight-fitting lids Be covered at all times Have their drain plugs in place Instructor Notes Outdoor containers must have tight-fitting lids and must be kept covered at all times. Keep their drain plugs in place. 9-21

Emergencies That Affect the Facility Imminent health hazard: A significant threat or danger to health Requires immediate correction or closure to prevent injury Possible imminent health hazards: Electrical power outages Fire Flood Sewage backups Instructor Notes Certain crises can affect the safety of the food you serve. Common crisis’ include electrical power outages, fire, flooding, and sewage backups. Local regulatory authorities consider these to be imminent health hazards. An imminent health hazard is a significant threat or danger to health that requires immediate correction or closure to prevent injury. Temperature control: Power failures and refrigeration breakdowns can threaten your ability to control the temperature of TCS food, which can result in the growth of pathogens. Physical security: Unauthorized people inside a facility are a risk to food safety. This is especially true when they can access storage and processing areas. Also, acts of nature can weaken a facility’s security. Drinkable water supply: Threats to the drinkable water supply must also be considered. Broken water mains and breakdowns at water treatment facilities are a risk to the safety of food. Terrorist contamination of the water supply could also be a threat. 9-22

Emergencies That Affect the Facility How to respond to a crisis affecting the facility: Determine if there is a significant risk to the safety or security of your food If the risk is significant Stop service Notify the local regulatory authority Decide how to correct the problem Establish time-temperature control Clean and sanitize surfaces Verify water is drinkable Reestablish physical security of the facility 9-23

Pest Management Three rules of pest prevention: Deny pests access to the operation Deny pests food, water, and shelter Work with a licensed Pest Control Operator (PCO) 9-24

Pest Prevention To keep pests from entering with deliveries: Check deliveries before they enter the operation Refuse shipments if pests or signs of pests (egg cases, body parts) are found 9-25

Pest Prevention Make sure all of the points where pests can access the building are secure: Screen windows and vents Seal cracks in floors and walls, and around pipes Install air curtains (also called air doors or fly fans) above or alongside doors Instructor Notes Screen all windows and vents, and patch or replace them when needed. 9-26

Pest Prevention Deny pests shelter: Throw out garbage quickly and correctly Keep containers clean and in good condition Keep outdoor containers tightly covered Clean up spills around containers immediately Store recyclables correctly Keep recyclables in clean, pest-proof containers Keep containers as far away from the building as regulations allow Instructor Notes Careful cleaning eliminates the pests’ food supply, destroys insect eggs, and reduces the places pests can take shelter. Store recyclables in clean, pest-proof containers, as far away from your building as local regulations allow. 9-27

Pest Prevention Deny pests shelter: Store food and supplies quickly and correctly Keep them away from walls and at least six inches (15 cm) off the floor Rotate products (FIFO) so pests cannot settle and breed Clean the operation thoroughly Clean up food and beverage spills immediately Clean break rooms after use Keep cleaning tools and supplies clean and dry Instructor Notes Store all food and supplies correctly and quickly. Keep food and supplies away from walls and at least six inches (15 centimeters) off the floor. Use FIFO to rotate products, so pests do not settle in and breed. Clean up food and beverage spills immediately, including crumbs and scraps. 9-28

Pest Control Contact your PCO immediately if you see these or any other pest-related problems: Feces Nests Damage on products, packaging, and the facility itself Instructor Notes Even after you have made every effort to keep pests out, they may still get into your operation. Work with a PCO to get them under control. Even if you only spot a few pests, they may actually be present in large numbers. Infestations can be very difficult to eliminate. Look for feces, nests, and damage on products, packaging, and the facility itself. Contact your PCO immediately. 9-29

Cleaning and Sanitizing Objectives: Different methods of sanitizing and how to make sure they are effective How and when to clean and sanitize surfaces How to wash items in a dishwasher or a three-compartment sink and then store them How to use and store cleaning tools and supplies How to develop a cleaning program Instructor Notes Discuss the topic objectives with the class. 10-2

Cleaners Cleaners must be: When using them: Stable and noncorrosive Safe to use When using them: Follow manufacturers’ instructions Do NOT use one type of detergent in place of another unless the intended use is the same Instructor Notes If not used the correct way, cleaners may not work and can even be dangerous. 10-3

Sanitizing Surfaces can be sanitized using: Heat Chemicals The water must be at least 171F°(77°C) Immerse the item for 30 seconds Chemicals Chlorine Iodine Quats Instructor Notes Food-contact surfaces must be sanitized after they have been cleaned and rinsed. This can be done by using heat or chemicals. One way to sanitize items is to soak them in hot water. For this method to work, the water must be at least 171°F (77°C). The items must be soaked for at least 30 seconds. Another way to sanitize items is to run them through a high-temperature dishwasher. Tableware, utensils, and equipment can be sanitized by soaking them in a chemical sanitizing solution. Or you can rinse, swab, or spray them with sanitizing solution. Chemical sanitizers are regulated by state and federal environmental protection agencies (EPAs). For requirements, check with your local regulatory authority. 10-4

Sanitizing Chemical sanitizing: Food-contact surfaces can be sanitized by either Soaking them in a sanitizing solution Rinsing, swabbing, or spraying them with a sanitizing solution In some cases a detergent-sanitizer blend can be used Use it once to clean Use it a second time to sanitize Instructor Notes In some cases, you can use detergent-sanitizer blends to sanitize. Operations that have two-compartment sinks often use these. 10-5

Sanitizer Effectiveness Concentration: Sanitizers should be mixed with water to the correct concentration Not enough sanitizer may make the solution weak and useless Too much sanitizer may make the solution too strong, unsafe, and corrode metal Instructor Notes Several factors influence the effectiveness of chemical sanitizers. The most critical include concentration, temperature, contact time, water hardness, and pH. Sanitizer solution is a mix of chemical sanitizer and water. The concentration of this mix—the amount of sanitizer to water—is critical. Too much water may make the solution weak and useless. Too much sanitizer may make the solution too strong and unsafe. It can also leave a bad taste on items or corrode metal. 10-6

Sanitizer Effectiveness Concentration: Check concentration with a test kit Make sure it is designed for the sanitizer used Check the concentration often Change the solution when It’s dirty The concentration is too low Instructor Notes Concentration is measured in parts per million (ppm). To check the concentration of a sanitizer solution, use a test kit. Make sure it is made for the sanitizer being used. These kits are usually available from the chemical manufacturer or supplier. Hard water, food bits, and leftover detergent can reduce the solution’s effectiveness. Change the solution when it looks dirty or its concentration is too low. Check the concentration often. 10-7

Sanitizer Effectiveness Temperature: Follow manufacturer’s recommendations for the correct temperature Contact time: The sanitizer must make contact with the object for a specific amount of time Minimum times differ for each sanitizer Instructor Notes The bain in the photo is being sanitized in a an iodine sanitizing solution. It must be in contact with the solution for at least 30 seconds. 10-8

Sanitizer Effectiveness Water hardness and pH: Find out what your water hardness and pH is from your municipality Work with your supplier to identify the correct amount of sanitizer to use Instructor Notes Water hardness can affect how well a sanitizer works. Water hardness is the amount of minerals in your water. Water pH can also affect a sanitizer. 10-9

Guidelines for the Effective Use of Sanitizers Chlorine Water temperature ≥100°F (38°C) ≥75°F (24°C) Water pH ≤10 ≤8 Water hardness As per manufacturer’s recommendations Sanitizer concentration range 50–99 ppm Sanitizer contact time ≥7 sec 10-10

Guidelines for the Effective Use of Sanitizers Iodine Quats Water temperature 68°F (20°C) 75°F (24°C) Water pH ≤5 or as per manufacturer’s recommendations As per manufacturer’s recommendations Water hardness ≤500 ppm or as per manufacturer’s recommendations Sanitizer concentration range 12.5–25 ppm Sanitizer contact time ≥30 sec 10-11

How and When to Clean and Sanitize How to clean and sanitize: Scrape or remove food bits from the surface Wash the surface Rinse the surface Instructor Notes All surfaces must be cleaned and rinsed. This includes walls, storage shelves, and garbage containers. However, any surface that touches food, such as knives, stockpots, cutting boards, or prep tables, must be cleaned and sanitized. Scrape or remove food bits from the surface. Use the correct cleaning tool such as a nylon brush or pad, or a cloth towel. Wash the surface. Prepare the cleaning solution with an approved detergent. Wash the surface with the correct cleaning tool such as a cloth towel. Rinse the surface. Use clean water. Rinse the surface with the correct cleaning tool such as a cloth towel. Sanitize the surface. Use the correct sanitizing solution. Prepare the concentration per manufacturer requirements. Use the correct tool, such as a cloth towel, to sanitize the surface. Make sure the entire surface has come in contact with the sanitizing solution. Allow the surface to air-dry. Sanitize the surface Allow the surface to air-dry 10-12

How and When to Clean and Sanitize Food-contact surfaces must be cleaned and sanitized: After they are used Before working with a different type of food Any time a task was interrupted and the items may have been contaminated After four hours if the items are in constant use 10-13

How and When to Clean and Sanitize Cleaning and sanitizing stationary equipment: Unplug the equipment Take the removable parts off the equipment Wash, rinse, and sanitize them by hand or run the parts through a dishwasher if allowed Scrape or remove food from the equipment surfaces Wash the equipment surfaces Instructor Notes Equipment manufacturers will usually provide instructions for cleaning and sanitizing stationary equipment, such as a slicer. Unplug the equipment. Take the removable parts off the equipment. Wash, rinse, and sanitize them by hand. You can also run the parts through a dishwasher if allowed. Scrape or remove food from the equipment surfaces. Wash the equipment surfaces. Use a cleaning solution prepared with an approved detergent. Wash the equipment with the correct cleaning tool such as a nylon brush or pad, or a cloth towel. 10-14

How and When to Clean and Sanitize Cleaning and sanitizing stationary equipment: Rinse the equipment surfaces with clean water Sanitize the equipment surfaces Make sure the sanitizer comes in contact with each surface Allow all surfaces to air-dry Put the unit back together Instructor Notes Rinse the equipment surfaces with clean water. Use a cloth towel or other correct tool. Sanitize the equipment surfaces. The food handler in the photo at left is sanitizing the surfaces of a slicer. Make sure the sanitizer comes in contact with each surface. The concentration of the sanitizer must meet requirements. Allow all surfaces to air-dry. Put the unit back together. 10-15

How and When to Clean and Sanitize Clean-in-place equipment: Equipment holding and dispensing TCS food must be cleaned and sanitized every day unless otherwise indicated by the manufacturer Check local regulatory requirements Instructor Notes Some pieces of equipment, such as soft-serve yogurt machines, are designed to have cleaning and sanitizing solutions pumped through them. Since many of them hold and dispense TCS food, they must be cleaned and sanitized every day unless otherwise indicated by the manufacturer. You should also check your local regulatory requirements. 10-16

Machine Dishwashing High-temperature machines: Final sanitizing rinse must be at least 180°F (82°C) 165°F (74°C) for stationary rack, single-temperature machines Chemical-sanitizing machines: Clean and sanitize at much lower temperatures Follow the temperature guidelines provided by the manufacturer Instructor Notes Dishwashing machines sanitize by using either hot water or a chemical sanitizing solution. High-temperature machines use hot water to clean and sanitize. If the water is not hot enough, items will not be sanitized. Extremely hot water can also bake food onto the items. The dishwasher must have a built-in thermometer which checks water temperature at the manifold. This is where the water sprays into the tank. Chemical-sanitizing machines can clean and sanitize items at much lower temperatures. Because sanitizers require different water temperatures, follow the dishwasher manufacturer’s guidelines. 10-17

Dishwasher Operation Guidelines: Clean the machine as often as needed Scrape, rinse, or soak items before washing Use the correct dish racks NEVER overload dish racks Air-dry all items Check the machine’s water temperature and pressure Instructor Notes Clean the machine as often as needed, checking it at least once a day. Clear spray nozzles of food and foreign objects. Remove mineral deposits when needed. Fill tanks with clean water, and make sure detergent and sanitizer dispensers are filled. Presoak items with dried-on food. Load dish racks so the water spray will reach all surfaces. Never overload dish racks. Never use a towel to dry items. You could re-contaminate them. Check water temperature, pressure, and sanitizing levels. Take appropriate corrective action if necessary. Use heat tape or test strips to monitor the temperature of the sanitizing rinse or use a maximum registering thermometer. 10-18

Manual Dishwashing Setting up a three-compartment sink: Clean and sanitize each sink and drain board Fill the first sink with detergent and water at least 110°F (43°C) Fill the second sink with clean water Fill the third sink with water and sanitizer to the correct concentration Provide a clock with a second hand to let food handlers know how long items have been in the sanitizer 10-19

Three-Compartment Sinks Steps for cleaning and sanitizing: 1. Rinse, scrape, or soak items before washing them 2. Wash items in the first sink 3. Rinse items in the second sink Instructor Notes Step 1: Rinse, scrape, or soak items before washing them. If items are being soaked in the first sink, change the solution when food bits start to build up or the suds are gone. Step 2: Wash items in the first sink. Use a brush, cloth towel, or nylon scrub pad to loosen dirt. Change the water and detergent when the suds are gone or the water is dirty. Step 3: Rinse items in the second sink. Spray the items with water or dip them in it. Make sure you remove all traces of food and detergent from the items being rinsed. If dipping the items, change the rinse water when it becomes dirty or full of suds. Step 4:Sanitize items in the third sink. Change the sanitizing solution when the temperature of the water or the sanitizer concentration falls below requirements. Never rinse items after sanitizing them. This could contaminate their surfaces. The only exception to this rule is when you are washing items in a dishwasher that can safely rinse items after they have been sanitized. Step 5: Air-dry items on a clean and sanitized surface. Place items upside down so they will drain. 4. Sanitize items in the third sink 5. Air-dry items on a clean and sanitized surface 10-20

Storing Tableware and Equipment When storing clean and sanitized tableware and equipment: Store them at least six inches (15 cm) off the floor Clean and sanitize drawers and shelves before items are stored Store glasses and cups upside down on a clean and sanitized shelf or rack Instructor Notes Once utensils, tableware, and equipment have been cleaned and sanitized, they must be stored in a way that will protect them from contamination. Tableware and utensils should be protected from dirt and moisture. 10-21

Storing Tableware and Equipment When storing clean and sanitized tableware and equipment: Store flatware and utensils with handles up Cover the food-contact surfaces of stationary equipment until ready for use Clean and sanitize trays and carts used to carry clean tableware and utensils 10-22

Cleaning and Sanitizing in the Operation When cleaning the premises: Clean nonfood-contact surfaces regularly Includes floors, ceilings, walls, equipment exteriors, etc. Prevents dust, dirt, food residue and other debris from building up 10-23

Cleaning and Sanitizing in the Operation Cleaning up after people who get sick: Diarrhea and vomit in the operation must be cleaned up correctly It can carry Norovirus, which is highly contagious Correct cleanup can prevent food from becoming contaminated and keep others from getting sick Instructor Notes If a person has diarrhea or vomits in the operation, these spills must be cleaned up the correct way. Vomit and diarrhea can carry Norovirus, which is highly contagious. Correct cleanup can prevent food from becoming contaminated. It will also keep others from getting sick. The way you clean up these substances is different from the way you clean other items in the operation. 10-24

Cleaning and Sanitizing in the Operation Consider the following when developing a plan for cleaning up vomit and diarrhea: How you will contain liquid and airborne substances, and remove them from the operation How you will clean, sanitize, and disinfect surfaces When to throw away food that may have been contaminated What equipment is needed to clean up these substances, and how it will be cleaned and disinfected after use When a food handler must wear personal protective equipment Instructor Notes There are several things to think about when developing a plan for cleaning up vomit and diarrhea. How you will contain liquid and airborne substances, and remove them from the operation How you will clean, sanitize, and disinfect surfaces When to throw away food that may have been contaminated What equipment is needed to clean up these substances, and how it will be cleaned and disinfected after use When a food handler must wear personal protective equipment How staff will be notified of the correct procedures for containing, cleaning, and disinfecting these substances How to segregate contaminated areas from other areas When staff must be restricted from working with or around food or excluded from working in the operation How sick customers will be quickly removed from the operation How the cleaning plan will be implemented 10-25

Cleaning and Sanitizing in the Operation Develop a plan for cleaning up vomit and diarrhea: How staff will be notified of the correct procedures for containing, cleaning, and disinfecting these substances How to segregate contaminated areas from other areas When staff must be restricted from working with or around food or excluded from working in the operation How sick customers will be quickly removed from the operation How the cleaning plan will be implemented Instructor Notes If a person has diarrhea or vomits in the operation, these spills must be cleaned up the correct way. Vomit and diarrhea can carry Norovirus, which is highly contagious. Correct cleanup can prevent food from becoming contaminated. It will also keep others from getting sick. The way you clean up these substances is different from the way you clean other items in the operation. There are several things to think about when developing a plan for cleaning up vomit and diarrhea. How you will contain liquid and airborne substances, and remove them from the operation How you will clean, sanitize, and disinfect surfaces When to throw away food that may have been contaminated What equipment is needed to clean up these substances, and how it will be cleaned and disinfected after use When a food handler must wear personal protective equipment How staff will be notified of the correct procedures for containing, cleaning, and disinfecting these substances How to segregate contaminated areas from other areas When staff must be restricted from working with or around food or excluded from working in the operation How sick customers will be quickly removed from the operation How the cleaning plan will be implemented 10-26

Cleaning and Sanitizing in the Operation Storing cleaning tools and chemicals: Place in a separate area away from food and prep areas The storage area should have: Good lighting so chemicals can be easily seen Utility sink for filling buckets and washing cleaning tools Floor drain for dumping dirty water Hooks for hanging cleaning tools 10-27

Cleaning and Sanitizing in the Operation NEVER: Dump mop water or other liquid waste into toilets or urinals Clean tools in sinks used for Handwashing Food prep Dishwashing Instructor Notes When storing cleaning tools, consider the following: Air-dry towels overnight. Hang mops, brooms, and brushes on hooks to air-dry. Clean, and rinse buckets. Let them air-dry, and store them with other tools. 10-28

Using Foodservice Chemicals Only purchase those approved for use in foodservice operations Store them in their original containers away from food and food-prep areas If transferring them to a new container, label it with the common name of the chemical 10-29

Using Foodservice Chemicals Keep MSDS for each chemical When throwing chemicals out, follow Instructions on the label Local regulatory requirements Instructor Notes The Occupational Safety and Health Administration (OSHA) has requirements for using chemicals. OSHA requires chemical manufacturers and suppliers to provide a material safety data sheet (MSDS) for each hazardous chemical they sell. MSDS are often sent with the chemical shipment. You also can request them from your supplier or the manufacturer. Staff have a right to see an MSDS for any hazardous chemical they work with. Therefore, you must keep these sheets where they can be accessed. 10-30

Developing a Cleaning Program To develop an effective cleaning program: Create a master cleaning schedule Train your staff to follow it Monitor the program to make sure it works 10-31

Developing a Cleaning Program To create a master cleaning schedule, identify: What should be cleaned Who should clean it When it should be cleaned How it should be cleaned Instructor Notes List all cleaning jobs in one area. Or list jobs in the order they should be performed. Assign each cleaning task to a specific individual. Staff should clean and sanitize as needed. Schedule major cleaning when food will not be contaminated or service will not be affected. Schedule work shifts to allow enough time. Have clear, written procedures for cleaning. List cleaning tools and chemicals by name. Post cleaning instructions near the item. Always follow manufacturers’ instructions when cleaning equipment. 10-32

Developing a Cleaning Program Monitoring the cleaning program: Supervise daily cleaning routines Check cleaning tasks against the master schedule every day Change the master schedule as needed Ask staff for input on the program 10-33